*Note: I have only ever used white chocolate bars (real chocolate, not the candy coating or candy melts) for this recipe. I can easily find the Baker’s or Lindt brand in my grocery store. If you’d like to use white chocolate chips, go ahead and try it – often times white chocolate chips don’t melt as well as the white chocolate bars so I always stick with the white bars of chocolate (usually found above or near the chocolate chips), plus they taste better than white chocolate chips, in my opinion.

In a medium bowl, beat the cream and crushed peppermints until stiff peaks form. Cover and refrigerate until ready to use.

In a large saucepan, heat the milk over medium heat. Add the white chocolate to the hot milk and whisk until melted and smooth. Mix in the peppermint extract. Heat until very warm. Ladle the hot chocolate into mugs and top with spoonfuls of whipped cream. Sprinkle with additional coarsely crushed candies and serve warm.